Roasted Salt-and Spice-Packed Pork Loin

Roasting the pork at a low
temperature in a spiced salt mixture amps
up the flavor of the meat and makes it
extra-tender. After cooking the pork, the
rack of bones is cut off and used to hold
the roast for easy carving.

Preparation

Position rack in center of oven and preheat
to 250°F. Sprinkle pork roast all over with
1 teaspoon coarse salt, 1 teaspoon pepper,
and fennel seeds, patting to adhere. Heat
olive oil in heavy large roasting pan over
medium-high heat. Place pork, fat side
down, in pan. Cook until brown on all sides
and on ends, holding pork upright with
tongs when necessary, about 12 minutes.
Transfer pork to baking sheet and cool
completely, about 20 minutes.

Roast pork in salt crust until instantread
thermometer inserted straight down
into pork from top center registers 165°F,
about 2 1/2 hours.

Transfer roasting pan to work surface.
Let pork rest 10 to 20 minutes. Remove
all salt from around pork. Transfer pork to
cutting board, brushing off any remaining
salt. Position roast so that bones are
vertical. Cut between bones and meat to
remove bone slab in 1 piece.

Place bone slab on platter. Arrange
roast atop bones in original position. Carve
roast and serve.

* Sold in the spice aisle of most supermarkets.

What to drink:
With the pork, pour a
Côtes du Rhône. We like the Domaine
Rouge-Bleu 2007 "Mistral" (France, $18).
Its blackberry and earthy flavors and anise
notes complement the meat deliciously.

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Recent Review

Love the flavors in this recipe but the recommended internal temperature is too high, it over cooks this yummy pork which I found out the hard way, turned out super dry. Should be 140-145. Don't cook longer to reach 165, check at 2 hrs for 140.